Kalamazoo Cooks! Culinary Programs

Specialties

Our classes provide instruction on everything from breaking an egg to making a traditional French soufflé, from how to hold a knife to chopping like Martin Yan. Did you know that ravioli traditionally contains pumpkin filling? Learn about the true flavors of food and how to pair with wines. With over 30 different classes and a wealth of culinary knowledge, we aim to answer any question of the kitchen. We have brought back some of your favorite courses with all new menus along with an exciting line-​up of new course offerings.

A partial list of our 2011 line-​up:

Cooking with Kids

Culinary Artistry

Cuisine of Northern & Southern Italy

Cuisine of Peru

Knife Skills I & II

Mise en place (Basic techniques of the Professional Chef)

Sauces

Soups & Stocks

Sustainable Foods

Techniques of Healthy Cooking

History

Established in 2011.

Kalamazoo Cooks, originally founded in ’98, went through restructuring and reopened the school doors in 2011.

Meet the Business Owner

Chef Will S.

Business Owner

Owner and Program Coordinator, Chef Will Sprague, is a professional Chef with over 15 years of experience in the Culinary Arts. Chef Sprague’s love of food has taken him to New York, where he attended the Culinary Institute of America; Grand Rapids Culinary; and restaurants throughout the US and Caribbean. He now oversees a staff of Chef Instructors who are well known for being some of the top Chefs in the the Midwest.